I just made the Best Gingersnap Cookie Recipe and I’m not exaggerating when I say these spicy, crackly cookies vanish before the second cup of coffee.

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I am obsessed with these Cookie Jar Cookies because they smack of real ginger heat and the snap is addictive. I love that spicy edge in Spicy Gingersnap Cookies, molasses and ground ginger doing all the work.

But it’s not just heat, there’s a caramel whisper from sugar that keeps me sneaking another one. I adore the way they crumble at the edges yet stay slightly tender inside.

I say they’re exactly the kind of bold cookie people want that vanish fast at potlucks. No fluff.

Just damn good cookies. I can’t stop eating them and I will not share.

Ingredients

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All-purpose flour: Basically the backbone, makes cookies hold shape and stay tender.
Ground ginger: Adds warm zing and that classic snappy ginger snap bite.
Baking soda: Helps them rise a bit and get airy edges, not cakey.
Ground cinnamon: A cozy warmth that pairs perfectly with ginger, subtle and sweet.
Ground cloves: Tiny punch of depth and spicy warmth, use sparingly.
Salt: Balances sweetness and brings out the spices, trust it.
Unsalted butter: Gives richness and that melt-in-your-mouth, buttery chew.
Granulated sugar: For crunch and sweet snap, plus it crisps the edges.
Extra sugar for rolling: Basically makes the outside crackly and sparkly.
Dark brown sugar: Adds molassesy moisture and a soft, chewy center.
Egg: Binds everything together and adds a bit of tender structure.
Molasses: Deep, sticky warmth and that classic ginger snap flavor backbone.
Vanilla extract: Subtle sweetness that rounds flavors and keeps things friendly.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup (170 g) unsalted butter, softened

1 cup (200 g) granulated sugar, plus about 1/4 cup extra for rolling

1/4 cup (50 g) packed dark brown sugar

1 large egg

1/4 cup (60 ml) unsulphured molasses

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt in a bowl; set aside.

3. In a large bowl beat 3/4 cup (170 g) unsalted butter, softened, with 1 cup (200 g) granulated sugar and 1/4 cup (50 g) packed dark brown sugar until light and fluffy, scraping the bowl so nothing is left stuck to the sides.

4. Add 1 large egg and beat until combined, then mix in 1/4 cup (60 ml) unsulphured molasses and 1 teaspoon vanilla extract until the mixture is smooth.

5. Gradually add the dry ingredients to the wet and stir just until a soft dough forms; don’t overmix or the cookies get tough.

6. Cover the dough and chill in the refrigerator for at least 30 minutes; this makes it easier to roll and keeps them from spreading too much.

7. Pour about 1/4 cup extra granulated sugar into a small bowl. Scoop dough into tablespoon-sized portions and roll into balls, then roll each ball in the sugar to coat well.

8. Place the sugared balls on the prepared baking sheets spaced about 2 inches apart, and gently press each ball down slightly with the palm of your hand or the bottom of a glass so they’re a bit flattened.

9. Bake for 8 to 10 minutes until the edges are set and the tops have crackled; they will still be soft in the center but will firm up as they cool. Rotate the pans halfway through baking if your oven bakes unevenly.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight jar or container once fully cooled.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium mixing bowl (for dry ingredients)
6. Electric hand mixer or stand mixer (or a sturdy wooden spoon)
7. Measuring cups and spoons
8. Whisk and rubber spatula
9. Tablespoon cookie scoop or tablespoon and a small bowl for rolling sugar
10. Wire cooling rack

FAQ

Q: Can I make these cookies chewy instead of crispy? A: Yes. For chewier gingersnaps, bake 1 to 2 minutes less and take them out when the centers still look slightly soft. Let them cool on the pan for 5 minutes before moving to a rack. Also chilling the dough less will give a chewier result.

Q: Do I have to chill the dough? A: It's recommended but not required. Chilling 30 minutes to an hour firms the dough so cookies spread less and get a better crackle. If you skip chilling they'll spread more and be thinner, which some people like.

Q: Can I substitute molasses or use less sugar? A: You can swap molasses for dark corn syrup or treacle in a pinch, but flavor will change. Using less sugar will make them less crisp and a bit drier. If you want a milder molasses taste, try 3 tablespoons instead of 1/4 cup.

Q: How should I store them so they stay fresh? A: Keep at room temperature in an airtight jar or container up to 5 days. Put a slice of bread in the container to keep them softer, or separate with paper towels if they get in each other's way. For longer storage freeze baked cookies for up to 3 months.

Q: Can I freeze the dough? A: Yes. Scoop dough into balls, freeze on a tray until solid, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to baking time. That way you always have fresh cookies ready.

Q: Any quick tips for even cookies and big cracks on top? A: Roll dough balls evenly, coat well with granulated sugar, and use a hot oven (around 350 F). Don't overbake. The sugar crust helps form the pretty cracks, and rotating the pan halfway gives even baking.

Cookie Jar Gingersnaps Recipe Substitutions and Variations

All purpose flour: swap up to half the amount with whole wheat flour for a nuttier flavor and chewier snap, or use a 1:1 gluten free flour blend if you need gluten free. If using whole wheat the cookies may be a touch denser, so don’t overmix.
Unsalted butter: you can use equal parts solid coconut oil for dairy free cookies (they’ll be a bit more tropical tasting), or use stick margarine if you want a closer butter-like texture. Chill slightly before rolling if dough gets too soft.
Unsulphured molasses: replace with dark corn syrup plus a teaspoon of blackstrap molasses if you need milder sweetness, or use pure maple syrup in a pinch though the ginger flavor will be less intense and dough will be a little softer.
Large egg: for an egg-free version use a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or use a commercial egg replacer per package directions. Expect slightly different texture but still tasty.

Pro Tips

1. Chill the dough longer if it feels too soft. 30 minutes is fine, but if your kitchen is warm or the butter is extra soft chill for 1 to 2 hours, it makes rolling easier and stops the cookies from spreading into sad flat pancakes. If it’s really hard though let it sit 5 minutes so it’s scoopable.

2. Use a cookie scoop or measuring spoon so all the cookies are the same size. They’ll bake evenly that way. If you dont have a scoop wet your hands a little before rolling so the dough doesn’t stick, and press them gently with the bottom of a glass for consistent thickness.

3. Don’t overbake, even by a minute, because these are meant to be soft in the center. Take them out when the edges are set and the tops have that crackled look. They’ll look a bit underdone but they finish on the hot sheet. Cool on the sheet for 5 minutes before moving.

4. Boost the flavor: toast the flour in a skillet for a few minutes until warm for a nuttier note, or add a pinch more salt if your molasses is very sweet. You can also swap half the granulated sugar for superfine sugar for shinier crackles, but don’t overdo substitutions or the texture changes.

Cookie Jar Gingersnaps Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just made the Best Gingersnap Cookie Recipe and I’m not exaggerating when I say these spicy, crackly cookies vanish before the second cup of coffee.

Servings

servings

Calories

195

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium mixing bowl (for dry ingredients)
6. Electric hand mixer or stand mixer (or a sturdy wooden spoon)
7. Measuring cups and spoons
8. Whisk and rubber spatula
9. Tablespoon cookie scoop or tablespoon and a small bowl for rolling sugar
10. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar, plus about 1/4 cup extra for rolling
1/4 cup (50 g) packed dark brown sugar
1 large egg
1/4 cup (60 ml) unsulphured molasses
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt in a bowl; set aside.
In a large bowl beat 3/4 cup (170 g) unsalted butter, softened, with 1 cup (200 g) granulated sugar and 1/4 cup (50 g) packed dark brown sugar until light and fluffy, scraping the bowl so nothing is left stuck to the sides.
Add 1 large egg and beat until combined, then mix in 1/4 cup (60 ml) unsulphured molasses and 1 teaspoon vanilla extract until the mixture is smooth.
Gradually add the dry ingredients to the wet and stir just until a soft dough forms; don’t overmix or the cookies get tough.
Cover the dough and chill in the refrigerator for at least 30 minutes; this makes it easier to roll and keeps them from spreading too much.
Pour about 1/4 cup extra granulated sugar into a small bowl. Scoop dough into tablespoon-sized portions and roll into balls, then roll each ball in the sugar to coat well.
Place the sugared balls on the prepared baking sheets spaced about 2 inches apart, and gently press each ball down slightly with the palm of your hand or the bottom of a glass so they’re a bit flattened.
Bake for 8 to 10 minutes until the edges are set and the tops have crackled; they will still be soft in the center but will firm up as they cool. Rotate the pans halfway through baking if your oven bakes unevenly.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight jar or container once fully cooled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.